Korean BBQ at Home: The Complete Guide

Korean BBQ (gogigui) is more than just grilling meat — it's a communal dining experience where everyone gathers around a tabletop grill, cooking and eating together. The magic lies in the combination of premium marinated meats, an array of small side dishes (banchan), and the ritual of wrapping grilled meat in lettuce leaves with ssamjang (spicy bean paste), garlic, and pickled vegetables.

Unlike Western BBQ which focuses on low-and-slow cooking, Korean BBQ uses high heat for quick searing. The meats are typically thinly sliced or cut across the bone, allowing them to cook in just 2-3 minutes per side while developing a beautiful caramelised crust from the marinade.

Galbi (Short Ribs): The star of Korean BBQ. Beef short ribs cut thin across the bone, exposing layers of meat, fat, and bone. When marinated in a sweet soy-based sauce and grilled, the fat renders quickly while the meat stays incredibly juicy. Our wagyu short ribs take galbi to another level with their exceptional marbling.

Bulgogi (Marinated Beef): Thinly sliced beef (typically scotch fillet or sirloin) marinated in a mixture of soy sauce, pear juice, sesame oil, garlic, and sugar. The pear juice acts as a natural tenderiser. Cook quickly on high heat.

Samgyeopsal (Pork Belly): Thick slices of unmarinated pork belly, grilled until crispy on the outside and tender within. Dipped in sesame oil with salt and pepper, it's addictively simple.

Dak Galbi (Spicy Chicken): Chicken thigh pieces marinated in gochujang (Korean chilli paste) with vegetables. Cooked on a flat grill or in a shallow pan.

The classic galbi marinade combines:

1/2 cup soy sauce, 3 tablespoons brown sugar, 2 tablespoons sesame oil, 1 Asian pear (grated), 4 cloves garlic (minced), 1 tablespoon fresh ginger (grated), 2 green onions (finely sliced), 1 tablespoon rice wine (mirin), and freshly ground black pepper.

Combine all ingredients and marinate the short ribs for at least 2 hours, ideally overnight. The pear juice is the secret ingredient — its enzymes naturally tenderise the meat while adding a subtle sweetness.

For bulgogi, use the same base but add 1 tablespoon of gochugaru (Korean chilli flakes) for a gentle heat, and slice the beef paper-thin against the grain.

You don't need a specialised Korean BBQ grill — a portable butane burner with a cast iron griddle plate works perfectly. Place it in the centre of your dining table with all the accompaniments within reach.

Essential banchan (side dishes) to prepare: Kimchi (fermented cabbage — buy a good quality jar), pickled radish (danmuji), steamed rice, lettuce leaves and perilla leaves for wrapping, ssamjang (spicy bean paste dipping sauce), sliced garlic and green chillies, and sesame oil with salt for dipping.

Set out all the banchan before you start grilling. The beauty of Korean BBQ is that everything is shared — guests cook their own meat at the table and assemble their own lettuce wraps.